Vegan And Gluten-Free Chocolate Cake Recipe

Name: Vegan And Gluten-Free Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups teff flour; 7 tablespoons rice flour; 5 tablespoons arrowroot starch; 2 1/2 tablespoons brown sugar; 2 teaspoons instant coffee granules; 1 teaspoon baking soda; 1 pinch salt; 9 ounces dark chocolate, chopped; 2 tablespoons soy milk; 2 cups soy milk; 1 tablespoon cider vinegar; Glaze:; 2 ounces dark chocolate, chopped, divided; 1 teaspoon coconut oil (optional)

Servings: persons

1 1/2 cups teff flour
7 tablespoons rice flour
5 tablespoons arrowroot starch
2 1/2 tablespoons brown sugar
2 teaspoons instant coffee granules
1 teaspoon baking soda
1 pinch salt
9 ounces dark chocolate, chopped
2 tablespoons soy milk
2 cups soy milk
1 tablespoon cider vinegar
Glaze:
2 ounces dark chocolate, chopped, divided
1 teaspoon coconut oil (optional)

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
2
Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
3
Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
4
Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
5
Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
6
Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

811

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups teff flour, 7 tablespoons rice flour, 5 tablespoons arrowroot starch, 2 1/2 tablespoons brown sugar, and more.

Yes, Vegan And Gluten-Free Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan And Gluten-Free Chocolate Cake

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